Pork & Spinach Wontons

Combine mince, garlic, ginger, spring/green onions, spinach, cornflour, wine, sesame oil and 1 teaspoon ground white pepper in a bowl. Mix well.

Lay half of the wonton wrappers out on a work surface. Spoon a 2 teaspoons of mince mixture into the centre of each wrapper. Brush edges with beaten egg.

Fold up sides then twist and turn to seal. Place onto a large lined baking tray. Repeat with all the ingredients. Cook now or freeze wontons on a flat tray and when completely frozen – pop into a snap lock bag. Thaw overnight before cooking. 

To cook, bring a saucepan of water to the boil. Carefully lower required amount of wontons into water and return to the boil. Simmer for 7-8 min or until cooked, increase cooking time by a 2-3 min if cooking from frozen.

Remove with a slotted spoon and serve over shredded vegetables with sweet chilli sauce or soy sauce. Garnish with sliced spring/green onions.